Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

Side dish
  • Salads
  • Dressings
  • Potatoes
  • Vegetables
  • ...more
  • Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Thai Melon Salad" Author: Bridget T.

    yields3/4 people time40 min. difficultydifficult


    For the dressing:

    • 2 tablespoons Asian fish sauce;
    • 1 tablespoon palm sugar (or light brown sugar);
    • 2 teaspoons chopped Kaffir lime leaves-about 1 leaf (or 1/2 teaspoon grated lime zest);
    • 2 tablespoons fresh lime juice;
    • 1/4 cup dried shrimp;
    • 1/4 cup unsalted roasted peanuts;
    • 1 or 2 garlic cloves;
    • 1/2 serrano chile, seeded and chopped;
    • 1/2 medium-size bunch fresh cilantro, or to taste.

    For the melons:
    Watermelon and honeydew, to make about 3 cups in all.


    1. Pour the fish sauce or soy sauce into a 1-quart mixing bowl along with the sugar. Either add the chopped Kaffir leaves or the lime zest; pour in the lime juice, and stir the mixture to make sure the sugar dissolves completely. Grind the dried shrimp to a powder in the chopper or blender, add the peanuts to the chopper, and with several on-off pulses chop them roughly. Peel the garlic cloves, mince them finely with a very sharp knife, and stir into the dressing along with the chopped chile, dried shrimp, and peanuts. Chop the cilantro leaves and part of the stems, and stir half into the dressing; reserve the rest to garnish the finished dish. Ahead of time: The dressing can be made 2 to 3 days in advance. Refrigerate in a covered jar. (Chop fresh cilantro to garnish the salad just before serving.)
    2. Cut a slice off the top and stem end of a cantaloupe or honeydew, and stand it on one end. Slice off the rind in strips, and continue shaving off hard white or unripe parts, until you come to the tender ripe flesh. Cut the melon in half lengthwise; remove the seeds and any strings. Cut the melon into neat 3/4-inch horizontal slices, and cut the slices into neat 3/4-inch dice. Reserve in a bowl. Continue with the next kind of melon, reserving it in its own separate bowl. When you have diced the watermelon, carefully poke out as many seeds as you easily can and reserve the flesh in its own bowl. Cover all three bowls and chill.
    3. To serve, whisk the dressing; if it is too thick, whisk in droplets of lime juice to achieve pouring consistency. Toss each melon with a spoonful of dressing (if desired), and arrange melons in rows on the platter. Spoon the dressing over the melons and garnish with chopped cilantro. Serve chilled.

    HOT! We recommend:

    Villa della Luna Crescent Salad Dish
    Villa della Luna Crescent Salad Dish

    Our iconic Woman in the Moon is the focal point of this accent plate. Terrific for more than just a salad, it can serve up a slice of pie or even a sandwich.
    Villa della Luna Moon Accent Salad Plate
    The perfect server for any type of salad - vegetable, pasta or seafood. The wide shape allows you to easily cut food, while the higher sides keep dressing where it should be - on your salad. You'll love this server for soups and stew, too.
    Villa della Luna Individual Salad Server
    Villa della Luna Pitcher
    Villa della Luna Pitcher


    << Back Salad index Print page Top


    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home